Amalthea Cellars Tour 2021

01 Sunday Aug 2021

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Back in 2018 my cousin Sharma brought over two bottles of local New Jersey wine.  I was a touch skeptical but once I tried the Amalthea Cabernet Sauvignon and Merlot, I was convinced that the state could produce great wine.  This past weekend we took a trip over the river and went tasting.  All in all there were 17 wines to sample- 5 white wines, 5 reds, 6 Off-dry and one draft wine meant for early consumption.  We thoroughly enjoyed our tasting and then sat on the patio with two of our favorite offerings, a Chardonnay that has been aged Sur Lie, and a Cabernet Sauvignon.

It should be noted that they make two different labelled wines- one from out-of-state fruit, the other sourced locally which carries the namesake.  I made brief comments on the tasting sheet but was really there to enjoy the moment and not get too technical.  Some of the offerings were from varietals that I had never tried before, like Rayon d’Or.  Other, more regular varietals were on tap and showed a wide range of winemaking style and expertise to produce some really delicious wines, some of whom could cellar quite nicely.

If you’re ever in the South/mid New Jersey area and are looking for a fun afternoon of wine tasting, seek them out.  We had a blast and brought home some goodies!  Salut….

Mil Pesetas Sherry tasting

27 Tuesday Jul 2021

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My wine course is winding up and we are studying Sherry this week- not my favorite.  I wrote a post about the differences in biological versus oxidative maturation and then I tasted one of each, the notes are below.

Sherry is matured and basically ‘blended’ in a cascading system that uses large oak barrels known as Butts to supply steadily older wines to the bottom rung of the cascade, known as the Solera.  In the Solera System, at least three levels and up to 14 can be used to introduce fresh wine that is being held at the ready in a Sobretabla.  Once the winemaker has drained off some of the ready-to-blend-and-bottle wines from the Solera, he taps off wine from the next level up, called the 1st Criadera to refill what he removed.  The same process happens to this Criadera when the 2nd level Criadera is used to refill it, etc.  The winemaker will never empty a Criadera or the Solera, only taking enough to keep the process going, replenishing the 600 gallon Butts up to about 500 gallons maximum, allowing for extra contact with oxygen which is vital for this aging process.

There are many styles of Sherry, ranging from dry to sweet, made in different manners- oxidatively, biologically or a combination of the two.

Oxidative aging uses the ample volume of air in the partially filled Butts to allow the wine to contact oxygen.  Potentially this can happen over long periods of time as it passes through the various levels of the Solera System.  If it is made from the Palomino grape the resultant wine will show as brown in color and be full bodied with tertiary aromas and flavors of toffee, leather, spice and walnut.  Other styles include Pedro Jimenez (PX), which uses raisined, sweet grapes for the base wine, resulting in a much sweeter product.  Cream Sherry is a blend of Oloroso and the sweet PX.

Biologically aged wines start off at a lower initial alcohol fortification that allows a yeast cap called Flor to develop on the top of the wine which does several things.  Flor prevents oxygen from reaching the wine and adds certain flavors like citrus, almonds and herbs while showing a pale lemon in the glass.  Not made for extended aging, they are served chilled with tapas and should be drunk soon.

Combining some biological aging with oxidative aging gives you Amontillado, which is the first sherry I poured.  I was taken aback by what appeared to be quite a dark and aged wine that had bright flavors of Christmas pudding with brandy butter. Raisins, cooked cherries, walnuts and bitter almond. The palate was not at all what I expected- thin, very little depth of flavor but a touch of acid.  Green un-ripe almonds, bitter citrus and yeast are what I ended up with on the palate. The finish was a touch better with some refreshing bitter lemon notes. This is not my style by any stretch, but I am here to expand my palate, even if I don’t like something!

Mil Pesetas Fino Sherry, Spain 15%ABV. Biologically aged

  • Appearance- Medium lemon, watery legs
  • Nose- medium(+) intensity nose of lemon, blossom, biscuit, bread and cheese. Youthful.
  • Palate- Dry, medium acidity, low alcohol, medium (-) body, medium (+) flavor intensity of lemon peel, bread, bread dough and blossom. Medium (+) finish.
  • Conclusion- Good quality wine to drink now: not suitable for aging or further aging.

Mil Pesetas Oloroso Sherry, Spain 19.5% ABV. Oxidatively aged

  • Appearance- Pale amber with thin legs.
  • Nose- Medium (-) intensity nose of walnut, caramel, toffee, coffee (?) and cooked lemon (?).  Fully developed.
  • Palate- Dry, low acidity, high alcohol, medium (+) body, medium intensity flavors of toffee, caramel, walnut and cooked lemon.  Medium (+) finish.
  • Quality level- very good quality wine that can be drunk now; not suitable for aging or further aging.

Matt Parish Trevino 2018, California

27 Tuesday Jul 2021

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Inky, with big legs in the glass showing off the 14.5% alcohol.  On the nose I get red plum, raspberry, strawberry and cedar- not at all what I was expecting.  The palate is super smooth and inviting- gentle tannins, red fruits galore and crispy acidity on the back end.  Coffee shows up on the mid palate and I sense a tar component on the finish.  Lovely mouthfeel on this one folks.  It’s built to drink now and might take to a few years of cellaring but why wait.  88 points from me.  Serve with strip steaks! For $20, it gets 4 stars.  Salut….

Chateau Mayne Guyon 2014, Blaye Cotes de Bordeaux, France

27 Tuesday Jul 2021

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My friend Tracy got this at Trader Joes, for $8.  I am absolutely blown away.  Seriously delicious, with cellaring capacity and yummy flavors.  Opaque, purple, inky.  The nose is exactly what I expect from a 7 year old Bordeaux- some cassis, cedar, earth, game and black plum.  Tertiary flavors are coming out whilst primal fruit is still very fresh.  The palate is silky with nicely integrated tannins, a touch of acidity and layered fruit.  A medium length finish makes for a delicious, tidy package of rich fruit and good structure.  Yummy stuff to drink till 2025.  91 points!  Yup, for $8 at TJ’s, this is probably my bottle of the year when it comes to QPR (quality price ratio).  5 stars, only cause I can’t go 6.  WAY TO GO!  Salut….

De Toren Fusion V 2015, Stellenbosch, South Africa

27 Tuesday Jul 2021

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Another of my mate Johnny’s wines, this was a stunner.  Simply breathtaking.  A Bordeaux Blend with depth, richness and staying power.  Deep purple in the glass with a  rich and layered nose of gorgeous cassis, mint, stewed blackcurrants, cooked blueberry, coffee, smoke and cloves.  Stunning.  On the palate it is full bodied with well melded tannins, good acidity and complexity with flavors of blackberry, mint, tar, oak by way of smoke, clove and a medicinal note.  There’s a touch of bitterness on the back end to remind me that the tannins are still young.  This wine is well developed but has years ahead with potential for tertiary development.  I’m excited to have tried it and wish I could get more to watch for development. 93 points and at $45 it’s a 5 star effort.  Drink till 2028.  Well done!  Salut….

Mac Forbes Pinot Noir 2016, Yarra Valley, Australia

27 Tuesday Jul 2021

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When I drank this wine at my mates place, I was thinking of my wine course so I used the standard lexicon to describe it.  Having said that, I will add a few personal notes.  I’ve never had a wine from Yarra Valley.  A cooler climate area that allows Pinot to grow, I found this wine to be well developed, almost over the hill at a mere 6 years of age.  Perhaps my mate Johny stored it incorrectly?  It was tasty to be sure, but was very much ripe and stewed.  It may have a few years left but drink now to enjoy it the most.  I give it 90 points even though it got upwards of 93 from the pros.  At $30 plus, it gets 3 stars from me.  Salut…

  • Pale tawny
  • Nose- medium intensity strawberry, cranberry, red cherry, earth and game.  Developing
  • Palate-dry, medium – acidity, medium – body, medium – tannins, medium intensity flavors of strawberry, red cherry, earth, cooked strawberry and sour?.  Medium finish.
  • Conclusion- acceptable quality to be drunk now, but has potential for ageing.

Chris Baker Yamhill-Carlton Pinot Noir 2019, Willamette Valley, Oregon

27 Tuesday Jul 2021

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This Pinot is pretty opaque for the varietal.  A lovely shade of ruby with watery legs that give clue to the low 13% ABV.  On the nose I get spice box, red cherry, pomegranate and cranberry.  On the palate this wine is a touch tart and lacks any discernible tannins- not that I am complaining.  I like Pinot with a touch of sourness and no dryness, makes for a crisp mouthfeel.  The red fruit flavors are quite pronounced and balanced but I also get blueberry on the mid palate.  I like the weight but the finish is a touch short.  This bottle has what I really like in Pinot Noir- elegance and lightness with freshness and not too much oak influence.  It is seductive and lithe, maybe not very complex but it delivers lots of fruit flavors.  I would drink this one till 2025, perhaps pairing with Duck or Strip steak.  89 points from me and at $20 it’s a good deal that gets 4 stars.  Salut….

Marchesi Frescobaldi Castello di Nipozzano 2014, Chianti Rufina Riserva DOCG, Italy

25 Sunday Jul 2021

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I had to buy this funky bottle, it is gold.  As in they sprayed the bottle, there is no looking through the glass.  With a bit of age on it, there may be some hope of tertiary development in this Reserva.  It’s pretty dark in the glass, a lovely shade of ruby.  On the nose I get red cherry, cooked red cherry, earth, mushroom, pomegranate and oak.  The palate is very delicious, smooth and not biting.  I am really enjoying lush flavors of dark cherry, earth, game and cooked red cherry.  The tannins are really well integrated and meet up on the back end with some vibrant acidity.  The body is decent, heavier than I was expecting and certainly welcome, the mouthfeel is balanced and smooth.  I am thoroughly enjoying this Sangiovese, and feeling that most people would not buy it due to the strange packaging- I’m off to get the remnants, it’s that yummy for the barebones price of $15.  A veritable steal that gets 91 points and 5 stars.  Drink till 2025 with pasta, duh!  Salut….

Chateau Musar White 2010, Bekaa Valley, Lebanon

21 Wednesday Jul 2021

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Here is my class note on a wine I have tasted before that is divine and should feature in any cellar worth its salt. For $55, it’s not a cheap intro to these two unique grapes that make the blend, but this winery has done something very special here and it needs to be tried. I am going with 91 points and 4 stars. Salut….

Chateau Musar White 2010, Bekaa Valley, Lebanon 12.5% ABV

  • Appearance- deep gold.
  • Nose- pronounced aromas of lemon, grapefruit, quince, wet stones, passion fruit, blossom, acacia and nuts.  Developing.
  • Palate- dry, medium acidity, medium alcohol, medium (+) body, medium (+) intensity flavors of lemon, grapefruit, quince, wet stones, passion fruit, blossom, acacia and nuts with a long finish.
  • Conclusion- very good quality wine that can be drunk now, but has potential for aging.

An amazing blend of Merwah and Obaideh from my native Lebanon.  These two grapes are thought to be closely related to Semillon and Chardonnay.  This is a young wine at 10 years of age from this iconic winery who make whites that will outlast their reds.  A cellar tour in 2008 showed thousands of bottles that were vinted in the 1930’s and ‘40s.  Their wines are long lived even though the acidity is not high, a strange phenomenon.  The body is quite weighty even though the alcohol is relatively low.  Delicious now, this will no doubt start to gain more tertiary flavors and aromas and continue to evolve for many years to come.  Unique stuff.

The Messenger Cabernet Sauvignon 2018, Napa Valley, California

20 Tuesday Jul 2021

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I’m looking forward to this wine, to be paired with grilled Tri-Tip. For a Napa Cab, it shows a little lighter in the glass, with medium ruby color and thin legs. On the nose I have to battle the alcohol first, swirling like mad and blowing the fumes away. Once there I get blackberry, blackcurrant, black plum, cloves, smoke and yet more alcohol. On the palate this wine is dry with medium acidity, medium tannins which are softened by the addition of Merlot, Cab Franc, Malbec and Petit Verdot. It has a good body and the flavors are really juicy- more of the black fruits, the oak influence and I also get a black tea component. The alcohol is making it fuller on the mouthfeel but I can feel it on the back end, definitely present in this one. The finish is pretty decent in length with the tea outlasting the fruit. I think this is a decent wine, but not something to rave about. It will drink well till 2026 and pair great with steaks. 88 points from me and for $ 22 it gets 3 stars. Salut….